Smoking Elk Roasts

If you check the search ,under FIND ,at page top you will find plenty of good threads under deer,venison,elk,etc.

That said,a marinade is one good choice and any of the nut woods work for me.

I agree. You might want to inject some of that marinade. Rub generously. The strong flavor can take it and also plenty of wood. (4oz?) Turn the Smokette up as high as it will go, hopefully 250*F, cook until medium rare or so. (150*F) The lean meat will not cook like a pork butt or low and slow.

Thanks for the info. I was thinking low and slow(180*F) but 250*F would sure work. I am marinating with a lemon pepper/garlic marinade. The main ingredient is lemon juice.
This is not a big roast(3 - 4 lb's)so I'm thinking 2 - 3 hours with hickory. Do I need to cover with bacon?

Bacon might help keep it from drying out. You might not want it to go as high as 150*F, depending on how done you like your beef or venison. Medium rare in beef is closer to 130. Venison might be higher.

I have not done elk as of yet, but have done buffalo and antelope (both lean meats);loins, back straps and roasts; and I marinate overnight in 7 seas salad dressing with some extra fresh minced garlic added and smoke with apple or cherry to 160 degrees...no bacon, no nothing and my family loves it. When I do loins and back straps with a roast in my 008 I put the roast on the bottom rack.

forgot one thing; I smoke the above at 225

I smoked to an internal temp. of 135* and it came out rare to medium rare. I used cherry wood but in the future I would probably go with hickory as I originally thought. Using the salad dressing would work better I think.